Cucumber Raita Recipe

I’ve just discovered my new culinary obsession, and it’s this refreshing cucumber yogurt raita that’s both flavorful and ridiculously easy to whip up!

I love Cucumber Raita as a side dish, and I love it for the abundance of nutrients in it, and for the way it cools and refreshes. Raita of any kind is hard to beat when it comes to countering the health-sapping, temperature-control-topping effects of a hot meal.

The yogurt, cucumber, and fresh herbs in this dish are like a mini-vegetable garden in your mouth. The crisp cucumber contrasts with the creamy yogurt, and the fresh mint is just magical.

Cucumber Raita Recipe Ingredients

• Yogurt: Rich in probiotics and calcium, it promotes gut health and adds creaminess.
• Cucumber: Low in calories, hydrating, and provides dietary fiber.
• Cilantro: Contains antioxidants, adds freshness and a citrusy flavor.
• Mint Leaves: Aids digestion and contributes a cool, refreshing taste.
• Ground Cumin: Offers a warm, nutty flavor and improves digestion.
• Paprika: Provides a smoky sweetness and a dose of antioxidants.

Cucumber Raita Recipe Ingredient Quantities

• 1 cup plain yogurt
• 1 large cucumber, peeled, seeded, and finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon sugar (optional)

How to Make this Cucumber Raita Recipe

1. Whisk the plain yogurt in a mixing bowl until it is smooth and creamy.

2. Combine the yogurt with the very finely chopped cucumber. Mix well.

3. Add the chopped cilantro and mint to the mix and stir.

4. Stir in the ground cumin and paprika to mix them in.

5. Add salt and black pepper to taste.

6. If you wish, you can add sugar to balance the flavors and make them pop.

7. Combine all the ingredients well until they are thoroughly mixed.

8. If needed, taste and adjust the seasoning.

9. Allow the flavors to meld by covering the bowl and refrigerating the raita for at least half an hour.

10. Chill and serve as a delightful side dish or condiment.

Cucumber Raita Recipe Equipment Needed

1. Mixing bowl
2. Whisk
3. Cutting board
4. Knife
5. Measuring spoons
6. Spoon (for mixing)
7. Plastic wrap or a lid for covering the bowl
8. Refrigerator

FAQ

• Q: Can I use Greek yogurt instead of plain yogurt?A: You can definitely use Greek yogurt to achieve a thicker consistency, but you might find you need to thin it out a bit with water or milk to get it to the desired texture.
• Q: How long can I store cucumber raita?Cucumber raita can be stored in an airtight container in the refrigerator for as long as 2 days. Before serving it, give it a good stir. It might be a bit watery, but that’s its nature.
• Q: Can I add other vegetables to the raita?Definitely. To finely chopped tomatoes, onions, or grated carrots—any of these would make a great addition to your raita, elevating not just the flavor but also the texture.
• Q: Is there a substitute for fresh mint?A: Use a small pinch of dried mint to replace fresh mint in this recipe, but use it sparingly. Why? Dried herbs are more concentrated, so too much will overwhelm your dish.
• Q: How do I prevent the raita from becoming too watery?A: To prevent the raita from becoming too watery, remove the seeds and excess moisture from the cucumber. This is best accomplished by pressing the cucumber gently between paper towels.
• Q: Can this recipe be made vegan?You can indeed swap the yogurt for a non-dairy alternative like coconut or almond yogurt. This version is suitable for vegan diets.

Cucumber Raita Recipe Substitutions and Variations

Greek yogurt can be used in place of plain yogurt for a thicker and creamier texture.
Fresh parsley can be used in place of fresh cilantro for a distinct flavor profile.
Substituting fresh mint leaves with dried mint is a viable option; however, use half the amount since dried mint is more concentrated in flavor.
Garam masala can be used in place of ground cumin for a more fragrant and spiced version.
A pinch of cayenne pepper can be used instead of paprika if a spicier kick is preferred.

Pro Tips

1. Draining the Cucumber After finely chopping the cucumber, place it in a strainer and sprinkle a little salt on top. Let it sit for about 10-15 minutes to draw out excess water, then squeeze gently. This prevents the raita from becoming too watery.

2. Using Greek Yogurt For an even thicker and creamier texture, consider using Greek yogurt instead of regular plain yogurt. It also adds a richer taste.

3. Enhanced Flavor Toast the ground cumin in a small pan over low heat until fragrant before adding it to the mix. This will intensify the spice’s flavor.

4. Infusion Time Make the raita a few hours in advance and let it sit in the refrigerator. This allows the herbs and spices to fully infuse into the yogurt, enhancing the overall taste.

5. Garnishing Tip Before serving, garnish with a few extra mint leaves or a sprinkle of paprika for an appealing presentation and an extra touch of flavor.